Anti-Inflammatory Easter Charcuterie Board

Easter is, no doubt, one of the best times to get together with friends and family to have a brunch. After all, spring has sprung, the weather’s getting nice, and we’re all at our wit’s end with heavy winter recipes.

This Easter charcuterie board is made anti-inflammatory style to accommodate those of us who can’t have all the processed and cured meats.

easter charcuterie board anti inflammatory

If you’re new to charcuterie boards, check out the post on How to Build an Anti-Inflammatory Charcuterie Board for all the ins and outs, and then grab the recipe below to create your own Easter charcuterie board (or platter) anti-inflammatory style!

Here are ideas and tips for arranging your Easter anti-inflammatory board or platter:

easter charcuterie board anti inflammatory

Decide your pattern

For this platter, since it was oval-shaped like an egg, I wanted the design to resemble a decorated Easter egg. That meant lines across but with pattern interplayed.

easter charcuterie board anti inflammatory

Divide fruits and veggies

I decided that I had enough color to be able to divide the fruits to one side and the veggies to the other with the deviled eggs being the divider in the middle between the two.

I sometimes like to do this just to also make sure the savory flavored ingredients aren’t touching sweet ingredients. (You know what I mean if you’ve ever tasted a pickle-flavored strawberry. 😂)

easter charcuterie board anti inflammatory

Disperse color throughout

Unless you’re going for an ombre effect or specific color groupings, try to spread the colors through the board so that the eye moves through the entire thing. Remember, these things are made to be pretty!

(I realize I could’ve done a better job with the darker colors, but if you’ll notice the dramatic contrast of the blueberries on the top half, this sort of makes my point that contrast attracts the eye. Now looking at these photos later it sort of makes the bottom half look a bit boring, lol!)

easter charcuterie board anti inflammatory

Garnish

The last step is to decorate. So the first think I love doing is using fresh herbs because they’re brightly colored and are great finishers.

I used mint and chives in mine because they feel so much like spring. (My daughter also wanted it to look like there was grass on the platter, lol!)

easter charcuterie board anti inflammatory

Final decor

And the final decor would be any other items you want to place to round out the theme or look of the board or platter. These would be things like number or letter cutouts, flowers, or other themed accessories.

I chose tree blooms to go on this one because the redbud trees and Bradford pears were bursting when we made this board.

So grab the recipe/ingredient list below and let me know if you made one! Post it and tag me: @truewell.co

💖

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Anti-Inflammatory Easter Charcuterie Board (or Platter)

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Since charcuterie board assembly has a bit of an 'unknown' factor when it comes to quantity (lest we dampen our creative process…) the quantities for ingredients are left out in this recipe.

  • Prep Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Category: Appetizer, Breakfast, Snack

Ingredients

  • deviled eggs
  • olives
  • baby dill pickles
  • broccoli
  • cauliflower
  • cherry tomatoes
  • celery
  • baby carrots
  • assortment of nuts (of choice)
  • grapes
  • blueberries
  • strawberries
  • raspberries
  • kiwi
  • any condiments, sauces, or dips of choice

Instructions

  1. Chop the broccoli and cauliflower into tiny florets.
  2. Slice celery.
  3. Peel and slice kiwi.
  4. Slice strawberries.
  5. Arrange on board or platter.
  6. Garnish with decor.
  7. Serve!

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Green Smoothie Protein Muffins

When it comes to bulk recipes that are easy to grab-and-go, you can’t get much more balanced than these Green Smoothie Protein Muffins!

Not only do these powerhouse muffins have spinach in them (hence, the green color), but they’re also packed with fiber and a boost of protein to make these perfectly balanced.

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Green Smoothie Protein Muffins {anti-inflammatory, vegan, gluten-free}

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  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 1x
  • Category: Breakfast, Snack

Ingredients

Units Scale
  • 1 tsp coconut oil (organic, virgin unrefined)
  • 2 1/3 cups baby spinach
  • 2 bananas (ripe)
  • 1/2 cup vanilla protein powder
  • 2 TBSP pitted dates
  • 3/4 cup whole milk (organic, or non-dairy unsweetened milk of choice))
  • 2 eggs
  • 2 cups oats (rolled or steel-cut or old-fashioned)
  • 1 TBSP baking powder

Instructions

  1. Preheat your oven to 350ºF (177ºC) and line a muffin tin with liners. Brush the liners with coconut oil or use silicone cups to prevent the muffins from sticking.
  2. In your blender, combine the baby spinach, bananas, protein powder, dates, and milk. Blend until smooth, then add the eggs, oats, and baking powder. Blend again until a batter is formed.
  3. Scoop the muffin batter into the cups. Bake for 18 to 20 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.
  4. Let cool and enjoy!

Notes

  • Recommended Protein Powder

    This recipe was developed and tested with a plant-based protein powder. If using a different type of protein powder, results may vary.

  • Leftovers

    Store in an airtight container in the fridge for 4 days, or freeze for two months or more.

  • Add-Ins

    After blending, stir in chocolate chips, fresh berries, walnuts, or anything else you like to add to banana muffins!

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green protein smoothie muffins spinach banana recipe anti-inflammatory

Egg, Bacon, + Avocado Bowl

This high-protein, high-fat breakfast bowl will keep you satisfied and focused for hours in the morning. Plus it’s a perfect post-workout muscle builder!

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Egg, Bacon, + Avocado Bowl

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  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 1 1x
  • Category: Breakfast

Ingredients

Scale
  • 2 slices bacon (organic, uncured)
  • 2 eggs (medium to large)
  • 1/2 avocado (chopped)
  • 1 TBSP red onion (finely chopped)
  • 1 TBSP red bell pepper (finely chopped)
  • sea salt + pepper (to taste)

Instructions

  1. Prep all vegetables per the ingredients list
  2. Fry the bacon until crisp on a non-stick pan. Let it cool slightly and chop.
  3. Combine the bacon, eggs, avocado, onion, and bell pepper in a bowl.
  4. Season with salt and pepper to serve.

Notes

Per serving:

32 g fat

14 g carb

23 g protein

*For vegan option, replace eggs with meat-free substitute

Nutrition

  • Calories: 378

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egg bacon avocado bowl breakfast low carb

Egg Broccoli + Turkey Muffins

These little savory muffins are full of comfort, without the carbs. They’re gluten-free, dairy-free, low-carb, and amazing as a batch-prepped breakfast or snack!

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Egg Broccoli + Turkey Muffins

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  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 6 1x
  • Category: Breakfast, lunch, Snack

Ingredients

Units Scale
  • 1/2 head broccoli
  • 5 eggs (medium to large)
  • 1 clove garlic (minced)
  • 1 pinch chili flakes (optional)
  • 4 slices turkey (from deli)
  • 1/3 cup cheddar (shredded)

Instructions

  1. Preheat the oven to 360°F(180°C).
  2. Place the broccoli in a pot of boiling water and cook for approx. 3 minutes. Strain and cut into small pieces.
  3. Beat the eggs in a medium-size bowl, add the minced garlic and season with salt and pepper, and chili flakes if using.
  4. Grease a 6 muffin tray with oil or butter, and fill the muffin tin with evenly divided broccoli, ham, and grated cheese. Pour the beaten eggs into the muffin tin and bake in the oven for 10-15 minutes, or until eggs have set.

Notes

Per muffin nutrition:

6 g fat

4 g carb

10 g protein

*For vegan option, replace cheese with plant-based cheese + replace turkey with meat-free option.

Nutrition

  • Calories: 102

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Avocado + Egg Salad

This delicious high-fat take on egg salad is a perfect breakfast or lunch, and can be easily paired with whole-grain or grain-free bread for a quick toast or filling sandwich.

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Avocado + Egg Salad

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  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 2 1x
  • Category: Breakfast, lunch, Snack

Ingredients

Scale
  • 3 eggs (medium to large)
  • 1 clove garlic (minced)
  • 1 avocado (ripe)
  • 1 tsp lemon juice
  • 1 tsp olive oil
  • 3 TBSP cilantro (fresh, chopped)

Instructions

  1. Boilthe eggs (put in warm water and cook 5 and a half minutes after the water hasboiled, then pour cold water in the pot and cool). Once cooled, peel and chop into cubes and put in a bowl.
  2. Press the garlic,and addto the eggs.
  3. Half the avocado, remove the stone and cut the flesh into cubes. Place the avocado and cilantro the bowl. Drizzle with lemon juice and olive oil.
  4. Season everything with salt and pepper, and gently mix. Garnish with more cilantro.
  5. Serve immediately on whole-grain or grain-free bread or on its own.

Notes

Per serving:

24 g fat

9 g carb

11 g protein

Nutrition

  • Calories: 298

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Turmeric Poached Eggs

The addition of anti-inflammatory turmeric to these poached eggs adds a subtle spiciness that’s *just right*.

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Turmeric Poached Eggs

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  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 2 1x
  • Category: Breakfast, lunch, Snack

Ingredients

Units Scale
  • 2 tsp pine nuts
  • 1 3/4 cups fresh spinach
  • 5/8 cup tomatoes (halved)
  • 1 TBSP olive oil
  • 1 TBSP white wine vingegar
  • 1 tsp ground turmeric
  • 2 eggs (medium sized)

Instructions

  1. Heat a dry frying pan and toast the pine nuts for 2 minutes, then set aside.
  2. In the meantime, heat the oil in a frying pan and stirfry the spinach and tomatoes for 2 minutes on medium heat until wilted. Season with salt and pepper.
  3. Bring a pot of water to a boil and add in the vinegar and turmeric. Turn the heatdown so that the water no longer bubbles. Carefully break in the egg and poach for 3 minutes; repeat with the second egg.
  4. Divide the spinach over two bowls, top with the poached egg and sprinkle with toasted pine nuts. Season withsalt and pepper. Breakopen the eggs just before serving.

Notes

Per serving:

15 g fat

12 g carbs

14 g protein

Nutrition

  • Calories: 219

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turmeric poached egg breakfast healing bowls recipe

Raspberry Nice Cream

If you’re looking for a delicious summery treat to cool down, this tart and cool fruity ice cream with a sherbet feel is the best!

Super easy to make, no added sugars (it does have natural sugars in the berries and bananas, but comes with all the fiber goodness), and phytonutrients from these gorgeous raspberries!

*On a side-note, I know lots of readers + clients who aren’t crazy about the seeds in raspberries (myself included). If that’s the case, it’s perfectly fine to sub out the raspberries for blueberries, strawberries, or any other berry that’s frozen and does not have sugar added.

Enjoy!

Raspberry Nice Cream

A submlime and sugarfree sorbet-type ice cream for raspberry lovers!

  • Food Processor
  • Freezer safe container with lid (for storage)
  • 2 bananas (frozen, sliced)
  • 1 1/2 cups frozen raspberries
  • 2-3 TBSP milk of choice
  • 2 tsp vanilla extract
  1. Place the frozen bananas and raspberries into the food processor, add the vanilla extract and almond milk. Blend until creamy.

  2. You may need to add one or two tablespoons of milk, to achieve a thicksmoothie like consistency. 

  3. Serve immediately (soft-serve) or transfer into a dish or plasticcontainer, cover with a lid and freeze for 2 hours. 

Dessert, Snack
Dairy-Free, Gluten-Free, Low-Carb, Sugar-Free, Vegan

Cottage Cheese + Basil Omelet

This Mediterranean-flared omelet is nothing short of delicious!

*Wanna get a more rich flavor? Sub the cottage cheese for feta!

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Cottage Cheese + Basil Omelet

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  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Category: Breakfast, lunch, Snack

Ingredients

Units Scale
  • 6 eggs (large)
  • 4 TBSP water
  • 1 TBSP avocado oil (or olive oil)
  • 1 bunch basil (fresh)
  • 7/8 cup cottage cheese (organic)
  • 12 cherry tomatoes

Instructions

  1. Beat the eggs with the water and season with salt and pepper. 
  2. Heat ¼ oil in a frying pan and bake 1 thin omelet, repeat until you have 4 omelets. Keep them warm under aluminumfoil.
  3. Chop the basil finely and mix with the cottagecheese. Seasonwith freshly ground pepper. 
  4. Cutthe tomatoes into quarters. Divide the cottage cheese and tomato over theomelets and roll them up. Cut diagonally and serve immediately.

Notes

Nutrition per serving:

14 g fat

3 g carb

15 g protein

Nutrition

  • Calories: 200

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cottage cheese basil omelet low carb anti-inflammatory breakfast snack

Herby Breakfast Sausages

When you need a savory protein kick to get your day started, these breakfast sausages loaded with herbs do just the trick!

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Herby Breakfast Sausage

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  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Category: Breakfast

Ingredients

Units Scale
  • 9 oz ground pork (organic, pastured / or ground chicken or turkey)
  • 1 tsp salt and pepper (to taste)
  • 2 TBSP sage (fresh, chopped)
  • 2 TBSP basil (fresh, chopped)
  • 1 TBSP coconut oil (extra virgin, unrefined)

Instructions

  1. In a bowl, mix together the pork with salt, pepper, sage, and basil. Combine well and shape into eight sausages.
  2. Heat the coconut oil in a large non-stick frying pan and cook the sausages over medium heat until well browned and thoroughly cooked.
  3. Serve hot or store in the refrigerator for later.

Notes

Nutrition per piece:

3 g fat

2 g carb

7 g protein

Nutrition

  • Calories: 56

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herby breakfast sausage low carb